Vegan Easter Brunch Menu 2017

April 10, 2017April 11, 2017

It’s just about that time: BUNNY DAY (and also one of my favorite holidays)! My family and I always celebrate Easter with a big plant-filled brunch, and thankfully, they always leave it to me to come up with menu and to do all the cooking. That might sound like a stressful nightmare to some, but I truly look forward to doing this each year. I love to cook, so you already know I’m gonna hook it up with allll the veggies. For this year’s menu, all of my recipes are straight from a new book being released next week, called THE REDUCETARIAN SOLUTION: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet, by Brian Kateman(Author), Mark Bittman(Foreword).The release date is Tuesday, April 18th, but you can preorder it for a discounted price on Amazon, here! The book is all about how transformative cutting meat from our diet is for the animals, for our health, and for the environment. The recipe photos looked so beautiful and delicious, I just had to share them with you guys. This is what’s on the menu for my Easter brunch this year, which ones are you excited to make?

Recipe photo by Ashleigh Amoroso.

Apple Crisp (V, GF)

Of course, you can eliminate the sugar by substituting brown rice syrup, coconut nectar, or pure maple syrup. They all have a distinctly different flavor, so each time you make this, try a different sugar alternative and get to know how each tastes in desserts.

Here’s a tasty way to replace chicken wings. Heat up the action off the field during the Super Bowl with these cheesy-spicy bites. You can use ½ cup sunflower seeds in place of the cheese for a vegan option.

2. Place the cauliflower in a large saucepan and cover with water. Add 1 teaspoon of the salt and bring to a boil over medium-high heat. Reduce heat to medium and boil just until stems are tender-crisp, 5 minutes. Drain, rinse with cool water, and drain again. Set aside.

3. Meanwhile, heat the oil in a skillet over medium-high heat. Add the onion and sauté until soft and fragrant, about 6 minutes. Add the pepper, garlic, and spice blend. Cook, stirring frequently, 2 minutes. Turn the heat off and add the oats and remaining salt. Toss to mix well.

4. Toss the cauliflower and onion mixture in the prepared pan until combined. Roast about 10 minutes or until the edges start to darken. Sprinkle with cheese if using and return to the oven for 2 minutes or until the cheese has melted.

2 large eggs, lightly beaten (I always use Vegan Egg by FOLLOW YOUR HEART, but any egg replacer will do!*)

2 tablespoons maple syrup

1 teaspoon vanilla extract

½ cup whole wheat or all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon sea salt

1 to 2 tablespoons extra-virgin olive oil or coconut oil

1. Preheat the oven to 300°F.

2. Combine the (vegan*) cheese, apple, (vegan*) eggs, maple syrup, and vanilla in a medium bowl. Whisk with a fork until well mixed.

3. Combine the flour, baking soda, cinnamon, and salt in a large bowl. Pour the cheese mixture into the flour mixture and whisk with a fork just until incorporated. Do not over mix.

4. Lightly oil a griddle or large skillet and heat over medium-high heat. Scoop the batter using a ¼ cup measure (for small cakes) or ½ cup measure (for medium cakes) and scrape onto the hot griddle, spreading each pancake to about ½-inch thickness. Cook until the bottom is golden and large bubbles form on the uncooked side, about 2 minutes. Flip and cook the remaining side until golden, about 2 minutes.

This is my go-to recipe for lunch or a light dinner when time and creative effort are at a low. It will be on the table in less than 20 minutes, and everyone in my house loves it. You can add, and heat

through, 1 cup of cooked legumes at the end of step 3.

Makes 4 servings

2 tablespoons coconut oil

1 onion, chopped

¼ red cabbage, chopped

½ red bell pepper, chopped

1 cayenne pepper, finely chopped, optional

5 cups chopped mushrooms

2 garlic cloves

1 tablespoon finely chopped fresh rosemary

½ teaspoon sea salt

4 slices whole grain, wheat, or gluten-free bread

1. Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 5 minutes. Add the cabbage, bell pepper, and cayenne pepper if using. Cook, stirring frequently, about 3 minutes.

2. Stir in the mushrooms, garlic, rosemary, and salt and cook, stirring frequently until the mushrooms are tender, about 5 minutes.

3. Meanwhile, toast the bread and place it on plates. Divide the mushroom mixture evenly into 4 portions and spoon over the toast.

Roasting all vegetables, but especially beets, is one of the tastiest ways to cook them. To prepare beets for cooking, scrub well using a vegetable brush. Trim away the top and bottom and, using a vegetable peeler, remove the top one third of the rough skin.

Preheat the oven to 400° F. Toss the beets, carrots, onion, parsnip, garlic, and oil in a large bowl until combined. Spread the vegetables in one layer on one or two rimmed baking sheets. Roast until tender, about 40 minutes. Season with salt, pepper, and dill.

Meanwhile, place the tomatoes, their juices, and the broth in a large saucepan and bring to a boil over medium-high heat. Add the cabbage, reduce the heat to medium-low, and simmer, stirring occasionally, until the cabbage is soft, about 12 minutes. Squeeze the roasted garlic into the tomato mixture, discarding the skins. Stir in the roasted vegetables.

Remove the pan from the heat. Using an immersion blender, purée the vegetables until smooth, or, working in batches, transfer the soup to a blender container or food processor bowl and process until smooth. Return the soup to the pan and heat through. Garnish each serving with 2 tablespoons of sour cream if desired.

Affiliate Notes:This piece is in no way sponsored. However there are affiliate links throughout. This means that if you end up making a purchase a small referral commission will flow through to me.Read my full promise to you here.